Almond Cake

400g almond paste
140g sucrose
50g honey
225g butter 65-70 degrees
6 eggs room temperature
50g amaretto
90g flour AP
5g salt
100g almond soaker 

Place almond paste, sucrose, and honey in the bowl of a kitchen aid. Mix on speed 2 for 2 minutes, until the almond paste is broken up by the sugar. Add the butter, and cream on speed 10 for 5 minutes. After 5 minutes, scrape the sides and paddle down.

Add the eggs, 2 at a time, mixing for 1 minute between each addition, and scraping the sides of the bowl and the paddle down after each addition.

When all the eggs have been added, add the amaretto and mix on speed 8 for 1 minute.

Add the flour and salt, and mix on low until even.

Transfer the batter to a parchment lined half sheet pan, and spread with the large offset spatula until even. Bake at 325 for 10 turn 10

When done baking, remove the cake from the oven, and immediately brush the almond soaker over the cake evenly. Transfer to the speed rack to cool.

When cool, remove the brown top and bottom crust, and break into small crumbs.

Almond Soaker

300g cardamom syrup
200g amaretto

Place cardamom syrup and amaretto in a deli, and stir to combine.

Formulation courtesy of The Pastry Department